Greek milk tart with grapes

Recipe from: 2/1/2004 12:00:00 AM
Greek milk tart

Ingredients 18
Servings 8
Time 20 minutes

Ingredients

  • CUSTARD
  • 1
    Litres
    milk
  • 100
    g
    semolina
  • 1
    ml
    baking powder
  • 65
    g
    cornflour
  • 4
    eggs
  • 150
    g
    sugar
  • 5
    ml
    vanilla essence
  • Cointreau, to taste
  • SYRUP
  • 200
    g
    sugar
  • 250
    ml
    water
  • 30
    ml
    honey
  • 1
    cinnamon stick
  • 100
    ml
    Hanepoot wine
  • PASTRY
  • melted butter, to brush
  • phyllo pastry (one sheet per tart)
 

Method

about 40 minutes
 
Preheat oven to 180 °C.
CUSTARD
Place 250 ml cold milk, the semolina, baking powder and cornflour in a bowl and stir well.
Beat eggs well and stir into semolina mixture.
Boil together remaining milk and sugar.Take off the heat ad stir in vanilla essence and Cointreau to taste.
Cover the custard with waxed paper to prevent a skin forming and leave to cool completely.
SYRUP
Heat all ingredients together and boil for 10 minutes.
Remove from heat and allow to cool.
PASTRY
Brush six to eight pie dishes, 10 cm in diameter, with melted butter.
Brush sheets of phyllo with melted butter and cut into quarters.
Line each dish with four pieces of phyllo and leave big pieces to hang over the sides.
Spoon the cooled filling into the dishes and crumple up sides of pastry to form a raised edge.
Brush with more butter and bake until golden.
Remove from oven, decorate with fresh grapes and drizzle with some syrup.
Best eaten while still warm.
 

Read more on: bake  |  dairy
 

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